My Pretty Awesome Cookbook

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Vanilla Garlic is my nifty food blog that I tinker at with essays about life and food that I like to think are humorous or thoughtful. I also work as a freelance writer and a cookbook author. Whether I succeed at any of this debatable.

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Tuesday, September 30, 2008

I am swamped with schoolwork, so yes, another cupcake archive post. Sorries, I promise a real post will go up soon when I have time to sit down and really write something.

I love this cupcake; its very essence is strange and exotic, yet highly refined. It really does give a taste that can only be described through images of a British colony in India. I totally heart them, and would definitely make them again. However, these are cupcakes that will really shine based on what they are paired with. With tea, coffee, or after a light brunch these will dazzle the senses. After a heavy meal? I don't know. Maybe. It's quiddities might be overcome by stronger flavors. They also go great (I kid you not) with a Fetzer '05 Riesling. That's right, I'm pairing wine with cupcakes now.

Would I bring these to a potluck again? No. Would I bring them to a fine brunch or a fete? Yes. The rogue play of muted citrus and the bold mannerisms of the black tea create a truly sophisticated dessert.

Overall, these were very well recepted by everyone at the potluck (of which the next post will address) and many were even taken home for seconds or for loved ones who couldn't come. Yayness indeed.

I forgot that you made the black bean and corn salad! It was another fav of ours!

Cakegrrl has great pics! (although she didn't mention the chicken...we have skins of rawhide tho, so no hurt feelings here!) I was just so proud of my husband for getting out amongst the people and talking in front of a crowd!

If you are having trouble finding a murcott, any sublte flavored orange will do. Naval and juice oranges kind of have too much orangey punch to them, you want something with a calm orange flavor (like bergamot, but use whatever is available to you).

I tried a version of these - excellent! I didn't have Earl Grey, so I used Black Currant, and no murcott orange, but I did have lemon. Since my tea was loose, I estimated the amounts - I ground up a tablespoon of the tea, which I added along with a teaspoon of ungrounded tea. Really, really yummy! Thanks for the guidance and inspiration Garrett!

Hey, you're leaving a comment! That's pretty darn cool, so thanks. If you have any questions or have found an error on the site or with a recipe, please e-mail me and I will reply as soon as possible.~Garrett